Red Pumpkin and White Chickpea Curry

Instructions

1. 1

   Soak the white chickpeas in water overnight or for at least 8 hours. Drain and rinse them before use.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the chopped onion and sauté until it turns golden brown.

4. 4

   Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

5. 5

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

6. 6

   Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for a minute to let the spices release their aroma.

7. 7

   Add the red pumpkin cubes and soaked chickpeas to the pan. Mix well to coat them with the spices.

8. 8

   Add enough water to cover the ingredients, bring to a boil, then reduce the heat to a simmer. Cover and cook until the chickpeas and pumpkin are tender, about 20-25 minutes.

9. 9

   Stir in the garam masala and cook for another 2-3 minutes.

10. 10

    Garnish with fresh coriander leaves before serving. Enjoy your Red Pumpkin and White Chickpea Curry!